Quality Control

Olive’s Earth implements the Hazard Analysis and Critical Control Points (HACCP) food safety management system, according to the requirements of the ISO 22000 International Standard, which has been certified by Q-Cert.

 

Production Process

The company’s operation commences with the harvesting of the olive fruits from our olive groves; then follows the transport, initial sorting process, and finally the storing of the fruits in raw material containers in the production sector.

Initially, the olive fruits are processed with special methods, without additives or chemical substances, so that they may acquire the desired aspect and flavor, appropriate for consumption.

Next, after the olive fruits have been properly processed, they pass on to the second stage of quality sorting, in order to be distributed to various packaging containers. Depending on the type and form of packaging, it is then sterilized or pasteurized and distributed to market.

Finally, the end products are kept in the company’s contemporary storage facilities according to specifications, in order to ensure the proper preservation and safety of the products, and to facilitate their distribution.